Tuesday, January 31, 2012

银杏的种子，白果，在中药上 “白果小苦味甘，性温有小毒，多食令人腹胀”，“熟食温肺，益气，定喘咳，，降痰。。。。”
Ginkgo to be effective in treating dementia. Extracts of Ginkgo leaves contain flavonoid glycosides and terpenoids and have been used pharmaceutically.

In Korea, housewives will put 3 or 4 drops of cooking oil in the fry pan to fry the ginkgo fruits and sprinkle salt on it before serving. Fry the fruits until the surfaces turn a little golden brown color.
在韩国，韩国主妇们喜欢在平锅内放入 3，4滴的食用油，用来炒白果，至它的表面呈有点金黄色，然后再撒上少许盐。

银杏树能抵抗城市污染，用来作城市环美最佳。在韩国的许多街道旁都种满了银杏树，我家组屋附近的街道旁也种了银杏树。
Ginkgos adapt well to the urban environment,tolerating pollution and confined soil spaces. For this reason,and for their general beauty,ginkgos are excellent urban and shade trees,the trees are widely planted along many streets in Korea. This trees are planted along the street near my apartment too.

秋天的银杏果。
Ginkgos in autumn.

我先生的家乡在松碳。屋子的一边，都种满了银杏树。市政局经获我们的许可，在银杏树下建了一个亭子，让居民们在那休息作乐。秋天，当果子成熟时，我们也让居民前来捡果实，大家一起分享。
The hometown of my husband is in Songtan. My father-in-law planted a few ginkgo trees in the garden. The city hall has built a hut under the ginkgo trees with our consent, let the local residents take it as a place for leisure spot. In autumn, we also allow the local residents to pick the fruits for consumption, we share the joy together.

Sunday, January 29, 2012

在古代是把吃剩的饭制成锅巴，现在在韩国的许多家庭，有不少的主妇特意煮饭，将它制成锅巴来享用。哈，我就是其中之一。因为我先生对锅巴是来者不拒 ，特别喜欢它。
In the past,we used the left over cooked rice to make" crust of overcooked rice". Now, in Korea, a lot of housewives purposely cook the rice and use it to make the" crust of overcooked rice". Ha,ha... I am one of them. My husband likes it very much, he will never reject it.

一般上是将饭粒平铺在平锅上，压成薄薄的一片，以小火慢慢烤成金黄色 后，将它翻过来，再将另一面也烤成金黄色至脆。以前，我也是以这种方法至作，后来我利用烤炉，效果更好。
Normally, we put the cooked rice on the fry pan,press it thin and evenly, with low heat, until it turns golden brown color;turn it over, cook until it turns golden brown color and crispy. Previously, I used this method for making it, but now I use the oven, this method is more better.

在韩国，也有不少的参馆提供 “ 土锅锅巴 ”。将薄薄的一层饭盛在热烘烘的土锅，让饭煮成锅巴，食客则自己将热水倒入锅内，然后品尝。
In Korea, many restaurants provide "Clay pot crust of overcooked rice".Put one thin layer of rice in the clay pot, cook it to become" crust of overcooked rice",customers will pour the hot water into the clay pot and enjoy the food.

在超级市场也可买到现成的锅巴。
The ready made " crust of overcooked rice" is available at the supermarket too.

Saturday, January 28, 2012

Korean Style Vermicelli is made of sweet potatoes starch,we call in "당면" in Korean language, is available at the supermarket. This dish is one of the favorite dishes for celebrating the Lunar New Year/Moon Festival or any other special functions. Vegetables, meat or even seafood are good ingredients for cooking this dish......

Method :
1. Cook the vermicelli in boiling water until soft and transparent. Rinse in the cold water and drain .
2. Carrot, peeled, sliced thin.
3. Onion, cut into thin strips.
4. Mushroom, remove the stems and cut into thin strips.
5. Spinach, blanch the spinach in boiling water and squeeze out excess water.
6. Beef/ pork, cut into thin strips.
7. Fry the egg, make thin sheet and cut into thin strips.
8. In a wok, fry the minced garlic with little oil, add in beef/pork,carrot,onion,mushroom and 1 Tsp soy bean sauce until all the ingredients well cooked.
9. In a big bowl, mix the vermicelli with the beef/pork,carrot,onion,mushroom,spinach, 5 Tsp soy bean sauce, sesame oil, pepper.
10. Put the vermicelli on the dish, garnish with egg strips and sprinkle the sesame seeds before serving.

Friday, January 27, 2012

For celebrating the Lunar New Year / Moon Festival or any other special functions, braised beef short ribs is one the Korean housewives favorite dishes. We can buy the beef marinade(소갈비 양념장) at the Korean supermarket or make it by ourselves. Even though we buy the ready made beef marinade, it is better to add in fresh pear juice or kiwi juice for marinating, the rib will be more tender........

Ingredients:
short beef ribs l.5kg
carrot 1 ( cut it into 4 or 5 pieces, trim the side, make it round shape)
small potatoes 10 pieces ( or use the big potatoes, about 4 pieces), ( if use the small potatoes peel the skin; if use the big potatoes,cut it into half, trim the side, make it round shape)
kiwi l piece ( juice)
p/s: trim the sides of the carrot and potatoes ( is optional )

Method:
1. Soak the short ribs in a large bowl of cold water for about 1 hour, the purpose is to remove the blood and rinse,
2. combine the short ribs with seasonings, mix it well, marinate it for at least 1 hour ( if overnight, the taste will be more better),
3. Cook it with medium heat, when halfway cooked, add carrot and potatoes,
4. Reduce heat to low heat and continue to simmer, stir occasionally. Cook until the ribs,carrots and potatoes are fully cooked.

Tuesday, January 24, 2012

The marinated sliced radish ( sweet & sour) is available at the Korean supermarket (package form), you can use it to wrap vegetable,seafood or meat. If you are a vegetarian, you can use vegetable only as the ingredient. This picture, I used red and yellow bell pepper/capsicum pepper, luncheon meat as the ingredients.

您也可以自己醃渍白萝卜片。将白萝卜切成圆形状薄片，放入玻璃瓶。以 1 ：1：1 的比例将水，白糖，醋和 1tsp 的盐，煮滚，待凉后，将它倒入瓶中，将萝卜片醃渍1，2天即可。
You may make the marinated sliced radish by yourself. Slice the radish into thin pieces form,put in the bottle. Boil the water,vinegar and sugar ( ratio : 1:1:1) and 1tsp salt,pour it into the bottle when it is cool.Keep it for one or 2 days,after that you can use it.
。

酱料：
您可以就这样吃或沾上酱料。

酱料（1）
花生酱（塗面包用的） 1Tsp
麦芽糖 1Tsp
柠檬汁 1tsp
芝麻 1tsp

酱料（2）
酱清 1Tsp
醋 1Tsp
麦芽糖 1Tsp
蒜蓉 1tsp
辣椒蓉 1tsp
芝麻 1tsp

You can eat it without dipping any sauce, in contrast, you may prepare the following sauces:

Method:
1. Cut the bracken sprouts into 2 parts,wash .
2. Fry with perrilla oil, minced garlic,add in soy bean sauce ( to taste whether is salty or not,then add in
some more or not ).
3. When it is cooked, add spring onion.
4. Sprinkle sesame seeds before serve.

This is known as platycodon or Chinese Bellflower. It is native to East Asia and bears blue flower,although varieties with white and pink flowers are in cultivation, white flowers are more common in Korea. The roots of this species is used extensively as an anti-inflammatory in the treatment of cough and colds. In Korea, the plant is known as doraji (도라지) and its root,either dried or fresh is a popular ingredients in salads and traditional cuisine, especially for the celebration of Lunar New Year and Moon Festival.

Method:
1. The root is rather bitter,therefore, use a pinch of salt to rub it before cooking,after that, wash it.
2. Heat the perilla oil in the fry pan, add in garlic and Chinese bellflower, add in salt to taste.
3. When it is cooked, add in spring onion.
4. Sprinkle the sesame seeds before serve.

Thursday, January 19, 2012

Korean Ginseng Chicken Soup is one of the famous Korean dishes. Korean like to eat this dish in sultry summer as a tonic food. In ancient , mother-in-laws in Korea will prepare this food for their son-in-laws whenever they visit the parent-in-laws.....
(This recipe is written in Chinese & English )

Method:
1. Wash the chicken,
2. Boil a pot of water ( water must be enough to cover the surface of the chicken), when the water is
boiling, put in chicken,garlic,red date,ginkgo.ginseng. Put the glutinous rice in a cotton pocket, tie it and
boil it together with the other ingredients. Boil it with low heat until the chicken & glutinous rice are well
cooked.
( The other method is stuff the cavity of the chicken with the garlic, red date ,ginkgo,ginseng and glutinous
rice. Cut a slit in the skin on either side of the body cavity of the chicken. Stick the end of each leg
through the slit on the opposite side. Crossing the legs and closing up the cavity)
3. Skimming the oil from the surface before you put it in the bowl and serve.

Ingredients:
Mussels 500g
half of the big onion ( slice it into pieces)
radish 30g ( slice it into pieces)
salt, pinch of it
spring onion 1 Tsp, chopped
pepper.pinch of it

Method:
1. Wash the mussels.
2. Boil a pot of water, enough to cover the surface of mussels, put in the onion and radish ,boil it,
3. When the water is boiling, put in the mussels. The shell of the mussel will open respectively if it is
cooked, add in the salt to taste, sprinkle the spring onion and pepper before serve.

Sunday, January 15, 2012

Korean like to eat fresh oyster, they crown fresh oyster as " the milk from the sea". In my family, we rarely eat the white rice, we use brown rice, barley, black bean etc to cook rice.....Normally, when Korean eat this
oyster rice, they like to mix it with the" Korean wild chive,soy bean sauce". This is the fragrant Korean wild chive. Korean Wild Chive/ Allium Monanthum ( Korean call it "dallae",달래) is a small wild onion found in the woodlands of Korea Peninsula,Japan & northern part of China.

Method:
1. Wash the fresh oyster, rinse and drain,
2. Wash the brown rice,glutinous brown rice, black beans,
3. Wash the chestnuts, for each chestnut cut it into two,
4. Put all the ingredients and the water into the rice cooker, cook it,
5. When the rice is served, mix in the ready made Korean wild chive soy bean sauce, it depends
on your taste whether you want to add in half spoon, one spoon or more....

Thursday, January 12, 2012

In Korea, one of the favorite snacks of the passengers is the baked butter small potatoes at the restaurants located at the rest house of the expressway. Not only for baking the small potatoes, Korean housewives like to braise it with the soy bean sauce and other ingredients....
( This recipe is written with Chinese & English)

Method:
1. Wash the potatoes,
2. Pour 2 cups of water and a pinch of salt into a pot, put in the potatoes to boil,
3. Boil the potatoes until half-cooked, add in the sauces, lower the heat and braise the potatoes until the
potatoes absorb the gravy,otherwise,the potatoes are tasteless and till well-cooked, at this moment, the
the gravy should be left a little bit only,
4. Put the cooked potatoes on the plate and sprinkle with sesame seeds on the top of it.

Method:
1. Wash the cabbage, cut it into square form. Steam it until soft by using the steamer, don't be too soft,
2. Mix all the ingredients for vinegar-red pepper sauce well,
3. Get a piece of the steamed cabbage by dipping the sauce when you eat.

Monday, January 9, 2012

在韩国，潭阳有“竹林之乡” 的美称。在潭阳，有个大竹林，供游客游览，这是入口处。在潭阳也有个“竹博物馆”
In Korea, many bamboo trees are cultivated in Tamyang. There is one big bamboo garden in Tamyang for tourists to visit.This is the entrance.There is also a " Bamboo Museum" in Tamyang too.

竹林园内一景

One of the scenery in Bamboo Garden

和家人到潭阳一游，到一餐馆用餐。事实上，这餐馆本身就是一片竹林，我们在竹林间用餐，菜肴都盛在竹筒里，连筷子，汤匙都装在竹筒里。

Went to Tamyang with my family. We went to a restaurant for meal, in fact, this restaurant is a bamboo garden. We sat under the bamboo trees, all the dishes were served in the bamboo dishes,even the chopsticks,spoons were kept in the bamboo box.

地址/ The address is : 죽림원,전남담양군 원산면 화방리 624-24 번지

Tel: 061-383-1292

这是潭阳的竹筒饭

This is the "Bamboo rice" in Tamyang

竹林园内的蘑菇，可食用。
Mushroom in the bamboo garden, is eligible for consumption.

Sunday, January 8, 2012

Pimpinella Brachycarpa is a plant genus in the family Apiaceae, it includes the aromatic herb Anise。 Available in Russia,Korea Peninsula, Japan and the northern part of China,such as Hebei,Guizhou,Jilin.Liaoning etc.

Method:
1. I like to peel the external skin of the stem, cut it into a few parts. Blanch in the boiling water, take it out,
squeeze out the water with the palms,
2. In a big bowl, put the pimpinella brachycarpa,spring onion,garlic,salt,sesame seed,sesame oil,red pepper
powder, mix it well and serve.

Wednesday, January 4, 2012

Last year, when I was watching a TV program, I was surprised to know about the survey, it showed that this fried egg roll was one of the favorite dish among those foreigners who are staying in Korea. In Korea, this fried egg roll, it can be the daily dish, it also a good side dish for Korean Soju or rice wine,it also suitable for preparing the lunch box. It depends on your taste, you can add in the vegetables,seafood or meat with the eggs; or don't add an anything, just use the eggs....
(This recipe is written in Chinese & English)

Methods:
1. Wash the spinach, blanch it in the hot water,immediately take it out,squeeze out the water,slice it into
small pieces,
2. Chop the spring onion,
3. In a big bowl, blend the eggs, add in spinach,spring onion,salt,sesame oil,pepper,mix well,
4. Put a little amount of cooking oil in the fry pan ( don't put too much), when it hot, add in the eggs mixture.
When it is half-cooked, I use the spatula and iron spoon to roll it while I am frying the eggs, make it to
become rectangle form,until well cooked. If you think this method is rather difficult, you may fry the
eggs, remove it from the fry pan, put it on the bamboo sheet ( those we use to roll the sushi) while it is still
hot, roll it.
5. Cut the egg roll into small pieces. May dip it with tomato sauce or soybean sauce.

Tuesday, January 3, 2012

佛家草属也称为景天属（ Stonecrop / Sedum ，돌나물 ) 的种类约有 400 多种。 在欧洲国家也常以这蔬菜当 salad 食用。记得居住在新加坡期间，在市场上买到的景天属，叶子的颜色比较深；韩国的却比较浅色，而且比较嫩。。。我个人喜欢在吃这一道菜的时候，加上红枣丝和芝麻，再淋上韩式酸辣椒酱，味道会更好。。。
Stonecrop or called Sedum, it has about 400 kinds. In Europe, it is used as salad for consumption. In my memory, while I was staying in Singapore, those I bought it from the market, the color was rather dark green; in contrast, in Korea, the color is light and tender...When I prepare this dish, I like to add in some sliced dried dates,roasted sesame seeds with Korean vinegar-red pepper sauce, the taste will be better...

Method:
1..Wash the sedum gently , must drain it,
2. Slice and cut the dried date into thin strips,
3. Put the sedum on the dish and put the sliced date on the top of it, sprinkle with roasted sesame seeds,
4. Mix it with the vinegar-red pepper sauce before serve. Toss well and serve. ( It doesn't mean that you
have to use all the vinegar-red pepper sauce as prepared above, it depends on your taste. keep the
remaining sauce in the refrigerator for future use)

Method:
1. Sieve the flour,
2. Put the milk,butter,salt,sugar and water in a pot, boiling it with medium heat,turn off the heat.
3. Add in flour to (2),quickly mix well.Turn on the heat again,low heat, continue stirring flour until dough mix
well, in "transparent" form.
4. Beat the eggs in another bowl. mix in (3) by 2 or 3 times. Mix in 2 or 3 times, the purpose is to make
sure that the dough texture will not be too soft.
5. Place the dough in a pastry bag fitted with a tip. Squeeze it out at about 3cm diameter each.
6. Spray the water on the surface of the dough by using a spray ,before put it in the oven.
7. Bake at pre-heat oven at 180C until golden brown.
8. Till cool, serve it with custard cream and peach. Put in the refrigerator for storage, it will be more
delicious。